Grilled Romaine Salad with Corn and Avocado

You know how I knew that? I read it on a bunch of my friend’s food blogs.

Yes. That’s right. I totally spaced. Thank goodness for the internet and for my blogging besties. Because apparently I need help staying on track with all these Holidays.

The grilling streak that I’ve been on lately is the only thing saving me from complete and utter unpreparedness. Because Memorial Day is ALL about the grilling. And I’ve been practicing. I’m even grilling my salads!

I first had grilled romaine back in 2007 (I’m really dating myself now!) when a friend who worked on a farm brought home a bunch of romaine heads and promptly tossed them right on the grill. I was skeptical. Grilling lettuce seemed a bit absurd. But my skepticism quickly turned into infatuation. And now I want to grill all the lettuces, all the time!

Seriously. It’s the best. If you haven’t tried it yet, I urge you to run right out and do it TONIGHT! The lettuce gets just a hint of smokiness and char from the grill. But it’s still fresh and crisp. Best of both worlds.

I like to pretend the grilled romaine heads are like little boats that I can fill with yummy things. So I made an easy corn and avocado salsa and piled it right on top. Oh and the miso dressing. It’s kind of my everything right now. Like, I can’t stop licking the spoon because it’s so good. I just know you’re just going to love it too.

If you try out my Grilled Romaine Salad with Corn and Avocado this weekend, I’d love to hear about it. Give me a shout out!

Cheers,

Liz

Grilled Romaine Salad with Corn and Avocado

Serves 2

Ingredients

For the Dressing

2 tablespoons fresh lemon juice

2 tablespoons maple syrup

2 ½ tablespoons canola or vegetable oil

1 tablespoon mirin (you could also use rice wine vinegar)

1 tablespoon white miso paste

4 garlic cloves

For the Salad

2 ears of corn, husks and silks removed

1 avocado

¼ cup fresh basil leaves, sliced into thin ribbons

1 head romaine lettuce, cut in half lengthwise

Extra-virgin olive oil

Salt and pepper

Instructions

Make the dressing. Add all of the ingredients to the bowl of your food processor with the blade attachment. Process until smooth. Set aside.

Pre-heat your grill to high. Add the corn and cook on all sides until some of the kernels have started to blacken, about 5-8 minutes total. Remove the corn from the grill and set aside to cool slightly. Once the corn is cool enough to handle, cut the kernels off the cob and place them in a medium bowl.

Cut the avocado in half. Remove and discard the seed. Scoop the avocado flesh from the peel and dice it. Add the diced avocado, basil, ¼ tsp. salt, ¼ tsp. pepper and 1 tablespoon of the dressing to the bowl with the corn, stirring gently to combine. Set aside.

Drizzle the cut side of the romaine lettuce with about 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Add the romaine to the grill, cut side down, and cook for 1-2 minutes. Then flip the romaine and cook for an additional 1-2 minutes. Remove from the grill.

To serve, place the grilled romaine on a plate, cut side up, and drizzle with some of the dressing. Top with the corn-avocado mixture. Drizzle with additional dressing, if desired. Serve immediately.

Notes

1. Not all brands of miso paste are gluten free or vegan. So make sure to check the labels if you have dietary restrictions. And if you haven’t bought miso paste before, look for it in the refrigerated section of the produce aisle.

66 comments on “Grilled Romaine Salad with Corn and Avocado”

I can’t believe Memorial Day is almost here! This year is flying by way too fast. But I am SO loving this salad, Liz! Corn is one of my favorite veggies to add and grilling the romaine is such a good idea! Looks amazing!

I neverrrrr grilled salad until a few months back and it was totally life changing! Salad has always been really meh for me, nothing special and I never craved it. But, after grilling it it’s all I ever really wanted for months on it, love it!

Grilled salads are a summer favorite at our house! I was skeptical at first too, but tried it several years ago after Alton Brown said it would be ok. Yours are perfect with the corn avocado combo. And the miso dressing = WIN!

It’s been sooooo long since i’ve had grilled romaine!!! what a fabulous recipe to share this week! and love the corn-avocado mixture! for me, corn + avocado is as good as chocolate + peanut butter. Winning!

Yay!! Grilled romaine! I’ve not done it, but look forward to whippin out my grill pan for this one… along with your sweet potatoes! Yum! Romaine is an incredible sturdy and mild lettuce.. and one that I love! And that salsa with miso sounds fabulous! This recipe is perfect for summer, Liz! Thank you, and have a fantastic weekend!! <3

You already had me at the maple in the dressing, but adding miso! You are totally my hero! I alway order grilled caesars, but I have never grilled lettuce myself, nor thought of mixing it up the way you have here! You crazy cat! Lol. Have a great Memorial Day Weekend!

What a great recipe! I have also been skeptical to grill romaine. I will definitely be trying this very soon. It’s also fun that you can really put on any topping that you’d like! I would definitely like to try the corn and avocado. Grilling heirloom tomatoes to put on the top sounds great as well! Thanks for the inspiration.

Liz, I don’t have the words to thank you and your tongue for their expertise in flavor and food. Your recipes have gotten me through break ups, everyday, vigorous rehearsals, impressing friends and loved ones…the list goes on and on. There aren’t that many people that I have the full confidence that I can trust every single recipe on their website and you’re it! I, and so many others are so grateful for your generosity!!

Just wanted to take a moment to acknowledge your wonderfulness.

Q: what would you recommend pairing with this delicious dish? I’m a dancer and always need to some solid protein for my muscles. Any thoughts?